KITA Food Festival: Malaysia’s Premier Food Festival

Kita Actually | Kita Food Festival | Food For Thought

The upcoming Kita Food Festival sees the coming together of some of Malaysia’s culinary and bartending stars, each championing a certain diversity in cuisine and cocktail in Kuala Lumpur. The food festival sees the bringing together of a series of events, from fine dining dinners to the Big Sunday Barbecue; and masterclasses to at home experiences; all focusing on building the culinary community in Malaysia. We speak to Darren Teoh and some of the hosting chefs and bartenders to find out what to expect.

KITA Festival Calendar | Kita Food Festival | Food For Thought

Everything You Need To Know About The KITA Food Festival

The KITA Food Festival, which takes its name from the Malay word for “us”, is a project spearheaded by Darren Teoh of Dewakan, Leisa Taylor of Weeds and More and Adrian Yap of Tiffin At The Yard, which aims to celebrate Malaysian food culture, bringing together some of Kuala Lumpur’s powerhouse restaurants in its inaugural year.

The festival will happen over 10 days from the 3rd December to 12th December, with main events being fine dining Dinners held earlier in Penang and later in Kuala Lumpur, and a Big Sunday Barbecue featuring some star studded chefs in a casual setting at Tiffin at the Yard on the final day, as well as Masterclasses throughout. There will also be a special box you can purchase from Entier as an at home experience.

The Dinners for the festival will be held in both Kuala Lumpur and Penang, featuring chefs like Darren Teoh (Dewakan), Raymond Tham (Skillet & Beta KL), Johnson Wong (Gen Penang), Tyson Gee (ATAS), Kim Hock Su (Au Jardin), Shaun Ng (Hide), Aidan Low (Akar Dining), Gary Anwar (Ember), Hun Yan (Charline), Jack Weldie (Chipta 11a), Jun Wong (Kikubari) and many more.

The event sees a number of prolific restaurants that have placed in the Asia’s 50 Best Restaurants 2021 including Dewakan(#66), Gen Penang (#92), Nadodi (#99) and many who are in the 50 Best Discovery including ATAS, Cilantro and Entier, as well as Shawn Chong of Omakase + Appreciate, which placed formerly at the Asia’s 50 Best bars and Junglebird who has placed at the World’s 50 Best Bars and is a current staple at the Asia’s 50 Best Bars.

The Masterclasses will feature events such as the Cocktail to Kitchen Crossovers (Junglebird), French Cooking with Takashi Kimura (Cilantro), Zero Proof Cocktails with Zeehan Zahari and Shawn Chong (Mizukami Garden), and many more.

For the full update and breakdown of each individual events, see further below.

Darren Teoh | Kita Food Festival | Food For Thought

Champion Of Local Flavours: Darren Teoh of Dewakan

We also spoke to Darren Teoh of Dewakan who is one of the three spearheading this project to find out how it came about and what this festival aims to bring.

We aim to be the premier food restaurant festival, to build community and empower businesses. We want businesses to have more control over the influence that they have and to build a community within the industry which connects different types of restaurants and chefs across the board within the country.

Our original program was to invite my network of friends from around the world to cook in Malaysia, for it to be as diverse as possible. We want to highlight the different aspects of cooking and food culture involved. Education is a significant part of this festival. We have masterclass programmes where we can educate younger chefs and cooks.

Originally wanted to include Ipoh, Johor Bharu and Kota Kinabalu but at the moment our resources are tight, so we will see how this one goes. Malaysia needs to look past street food as being the main culinary culture. The quality is dying slowly. We need to bring eyeballs into the city, where you have a repertoire that is worthwhile for people to come visit. When people see the value of visiting, we will see a trickledown effect into every aspect.

We want to highlight more diverse cultures such as the chitty peranakan and orang asli cooking. There is a certain diversity which is not covered enough where people experience only through silo experiences. We wanted to bring it together not under any one roof per se, but to create a synergistic experience so people can connect the dots themselves, how one cuisine interacts with another. Ideally, we would want to include more but we currently lack the manpower.

We have gotten restaurants excited about something that doesn’t feel conventional. We are doing something that is restaurant and chef-centric without gimmicks, so we ask the chefs, is this something you think is interesting or cool? We then partner them up with chefs that are distinct but have things in common so it would translate to the guest. Where categories that don’t normally sit together will now sit together.


Ember at China House, George Town, Penang

Date: Friday, December 3rd, 2021
Time: 6.00 pm
Price: RM225 per person
Venue: ChinaHouse
Address: 153, Beach St, Georgetown, 10300 George Town, Penang
Book Ember at China House

On Friday December 3, KL’s culinary rebel Gary Anwar of Ember Modern Bistro, will bring his multi-cultural version of modern Asian cuisine to Penang’s heritage-chic China House. Growing up in a mixed race – Malay/ Pakistani/ Chinese – family, with deep roots in both kampong cooking and old-school vegetables like ulam raja and pucuk paku, Gary describes his cuisine as “simple, balanced, flavourful, textural and ingredient-driven” that “reminisces” on his childhood.

Diners can expect to experience a taste of Gary’s unapologetic take on Malaysian cooking in one of Malaysia’s most unapologetically fun destination restaurants. Think: ulam, plus bunga kantan as an ode to Penang, topped with a generous dose of avant garde art.

“We bring new classics from Ember in what I reckon is the best of Ember.” — Gary Anwar, Embar


ATAS & Au Jardin, George Town, Penang

Date: Friday, December 3rd, 2021
Time: 1st Seating 5.00 pm – 8.15 pm, 2nd Seating 8.45pm till late
RM432 per person
Venue: Au Jardin
Address: 125, Jalan Timah, 10150 George Town, Pulau Pinang
Book ATAS & AuJardin

Two of Malaysia’s most acclaimed chefs- Tyson Gee from ATAS at the RuMa Hotel and chef-patron Kim Hock Su from Au Jardin- join forces in this two-city dining experience; on December 3 at Au Jardin in Penang, and on Dec 10 at ATAS in KL. Both cooking studious yet delicate dishes with a strong focus on provenance, there are distinct similarities between chef’s Tyson and Kim Hock; but enough deviation to make this one of the most exciting four-hand cooking collaborations in Malaysia today.

The menu will stay the same for each city.

“Expect some great local produce, unique flavours, presented in a style expected from ATAS and Au Jardin.” — Tyson Gee, ATAS.


Hide & GĒN, George Town, Penang

Date: Saturday, December 4th 2021
Time: 1st Seating 5.30 pm – 8.15 pm, 2nd Seating 8.30 pm – 11.00 pm
Price: RM528 per person
Venue: Gēn
Address: 68, Lebuh Presgrave, 10300 George Town, Pulau Pinang
Book Hide & GĒN

Chef Shaun Ng, emerges from his hidden, 10-seater restaurant at Kuala Lumpur’s Ritz-Carlton Residences, aptly named Hide, to cook with Chef Johnson Wong of Penang’s acclaimed restaurant, Gēn. WIth one chef scouring the globe for the finest luxury- yet consciously produced- ingredients, and the other a delicate take on his family’s recipes, what will happen when they cook together? Come to the table for this unique, unmissable eight course discovery combining luxury and local.

The dinner will be the same in each city; each offering premium local ingredients with a generous dollop of the exotic. Think squash with bentong ginger and lobster, and strawberry with rare forest fruits, lavender, honey and citrus notes.

“I’m definitely looking forward into bringing vegetables out in the forefront in this collaboration as I feel that it will be an interesting take compared to what we’re usually used to doing of the norm. Johnson and I both love to cook with seafood and this will definitely be an exciting collaboration in coming together to create a different menu & experience for our guests this coming December.” — Shaun Ng, Hide.


Dewakan, Akar, Char Line and Ember, Plant Forward Dinner

Date: Wednesday, December 8th, 2022
Time: 7.30 pm
Price: RM616 per person
Venue: Dewakan
Address: Platinum Park, Level 48, Skyviews Naza Tower, No. 10, Persiaran KLCC, Kuala Lumpur, 50088 Kuala Lumpur
Book Dewakan, Akar, Char Line and Ember, Plant Forward Dinner

Darren Teoh, together with Akar Dining’s Aidan Low, Ember’s Gary Anwar and Char Line’s Hun Yan, come together at Dewakan to create an intriguing, plant-forward menu. Experience a truly exciting collaboration of skills and style as these chefs present a truly unique, 11-course meal that is creative, local and sustainable.

“A melting pot of techniques, fresh ideas with a focus on Malaysian produce aimed at casting a spotlight on what the dining scene in Malaysia has to offer.” — Hun Yan, Charline.

“I’m looking forward to learn and cook a great dinner. Especially a vegetable forward menu. I’ve not worked with any of them before. As for the dynamics, I think everyone has a singular goal in mind; to cook a great dinner and that lends itself to a big picture mindset where i think we would be great working along side each other for that one night. No ego all passion, for the love of good food.” — Gary Anwar, Ember Modern Bistro. 

“Somehow I feel our cuisine is kinda similar, I mean mine and Gary’s we definitely have our similar flavour profiles.The whole menu is going to be plant forward. As for Onion I’m not so sure yet, it’s only our first time meeting. It’s not limited to only plants but you definitely won’t be seeing whole proteins. We also have full access to Dewakan’s pantry of flavours and ferments, so that itself is kinda amazing.” — Aidan Low, Akar Dining.


Beta KL & Willow

Date: Saturday, December 11th, 2021
Time: 7.30 pm
Price: RM470 per person
Venue: Beta
Address: Unit 3 & 3A, Lot, Retail, 163 No. 10, Jalan Perak, Kuala Lumpur, 50450 Kuala Lumpur
Book Beta KL & Willow

Having cooked in multiple Michelin-starred restaurants from Singapore, to New York and Switzerland, Chef Lroy Lim of Willow draws from these experiences and his travels to create Willow’s innovative menu without borders. Meanwhile, Chef Syuk Othman grew up learning traditional East Coast recipes in his mother’s kitchen in Terengganu, and cut his teeth in many established kitchens in the country. As resident chef of Beta.KL, Syuk maximises the use of local ingredients in modern applications, creating dishes both nostalgic and contemporary. In this four-hand collaboration, the two chefs put their very unique perspectives together, and serve up an exciting Modern Asian menu studded with the likes of T’lur caviar, Bentong ginger, and laksam.

“In 2021, promoting our young talents is our KARLS group main direction. Something we wanted to do is grow local talents by promoting and giving them exposure. I will be the mentor for in this event. Even though I’m not the one on this collaboration, do expect the DNA of Beta on the menu. The chef on this collab will be Beta resident chef Syukri who will be bringing his nostalgic childhood flavour and combine with chef Lroy modern European cooking on this menu.” — Raymond Tham, Skillet & Beta KL.

“I guess I will be going a bit local this time with the menu for Beta. A bit of inspiration from nasi lemak using turmeric and local spices but still doing things a bit European in terms of cooking. The other dish contains otah, so we’re going local this time for Beta.” — Lroy Lim, Willow.


Au Jardin & ATAS

Date: Friday, December 10th, 2021
Time: 7.30 pm
Price: RM432 per person
Venue: ATAS
Address: 7, Jalan Kia Peng, Kuala Lumpur, 50450 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Book Au Jardin & ATAS

Penang’s bijou fine dining restaurant Au Jardin’s chef-patron Kim Hock Su brings his delectable style to the table in a collaboration with Chef Tyson Gee at ATAS, the RuMa Hotel, Kuala Lumpur. This 7-course dinner will highlight the global palates and culinary histories of both chefs, threaded together with some of Malaysia’s best produce on a menu featuring Salt Baked Beets with Horseradish Sorbet & Chicken Scratchings and King Mackerel with Pickled Radish, Calamansi Kosho, Thai Basil & Smoked Dashi.


Chipta 11A & Kikubari

Date: Friday, December 10th, 2021
Time: 7.30 pm
Price: RM524 per person
Venue: Kikubari
Address: L3-01A, Jalan Damanlela Damansara City Mall, Pusat Bandar Damansara, 50490 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Book Chipta 11A & Kikubari

Quietly making waves at his suburban hideout restaurant Chipta 11A, where he serves a special combination of Japanese omakase with Malaysian touches, Chef Jack Weldie unites with Kikubari’s Chef Jun Wong, whose brand of progressive Japanese cuisine has garnered her quite a following. The two will serve up an unforgettable 10-course mix ‘n’ match menu of Japan’s finest, with intriguing Malaysian nuances.

“A different chemistry that can only happen during a collaboration which always present an opportunity to learn and to be inspired.” — Jack Weldie

“Knowing that I’ll be collaborating with Jack, I was excited to retain some of our Japanese identity on the menu, whilst introducing a lot more emphasis on local produce, ingredients and a hint of south East Asian twist such as our Negi Salsa, which is essentially almost like a green sambal. As Jack is Bornean, so he incorporates a lot of local elements into his omakase courses at Chipta, such as using Asam Jawa and such.. So the idea is to play along and try to create a cohesive progression from course to course. At the same time it’s the perfect opportunity for Kikubari to veer away a bit from the familiar flavours that our diners know and love. With this menu, guests can also expect a slightly more plant forward menu, from our side.” — Jun Wong, Kikubari


GĒN & Hide

Date: Saturday, December 11th, 2021
Time: 1st Seating 6.00 pm, 2nd Seating 8.30 pm
Price: RM528 per person
Venue: Hide
Address: Concourse, Ritz-Carlton Residences, 105, Jalan Ampang, Kuala Lumpur, 50450 Kuala Lumpur
Book Gēn & Hide

Switching places, Penang’s Chef Johnson Wong of the acclaimed restaurant Gēn collaborates with Chef Shaun at his hidden, 10-seater restaurant Hide for one night only in Kuala Lumpur. With one chef scouring the globe for the finest luxury ingredients while the other focuses on endemic ingredients and heritage, family recipes, what will happen when they cook together? Come to the table for this unique, unmissable eight-course discovery combining luxury and local.

“The menu goes around of the vegetables being the main role with the proteins as supporting role. I think that’s interesting and can clearly put ourselves out from the usual format/momentum that we are doing at our places but still our cooking.” — Johnson Wong, Gēn Penang

BIG SUNDAY BARBECUE

Date: Sunday, 12th December 2021
Time: Round 1: 11.00 am – 12.15 pm; Round 2: 12.30 pm – 1.45 pm; Round 3 2.00 pm – 3. 15 pm
Price: RM168 per person
Venue: Tiffin at the Yard, Sentul Depot, KL
Address: PT189-PT183-PT185 Jalan Strachan, Off, Jln Ipoh, Sentul, 51100 Kuala Lumpur, Federal Territory of Kuala Lumpur
Book Big Sunday Barbecue

A coterie of Malaysia’s hottest chefs will descend on Tiffin at the Yard for the Kita Food Festival finale barbecue on Sunday December 12. Working shoulder to shoulder over multiple charcoal grills, with a zero-waste approach, this casual lunch will throw the best of Malaysia onto the grill: Local seafood and heirloom vegetables peppered with herbs and spices, and ugly delicious offcuts of meat made beautiful. The big Sunday barbie will bring the KITA community together, marking the culmination of the 2021 festival – and the best party of the year.

Chefs Working The Grills: –
Fishy Findings: Jeff Ramsey (Babe) & Toni Valero
What Comes out of the Ground:
Jun Wong(Kikubari) & Noreen Ramli (Curbside Cantina)
I like big Buns and I cannot lie: Joe Tan(Kitchen Inc), Chai Chun Boon(Copper) & Tubby (Curbside Cantina)
Loud and Saucy Braised Beauties: Sricharan Venkatesh(Nadodi) & Masashi Horiuchi (Entier)
Mysterious Medleys: 
Darren Teoh (Dewakan), Zoe Rai (Zoe)  & Raymond Tham (Beta & Skillet) 

“Come visit and interact with your favourite chefs who’ll be whipping up some backyard BBQ deliciousness this coming 12th December. See you there!” — Chai Choon Boon, Copper.

‘We’re making very hearty and comforting dishes – just a lot of soul and good flavours.’ — Masashi Horiuchi, Entier.

“Me, Zoe and Raymond will be working the grill at the Big Sunday Barbecue. It’s still a work in progress to what will be on the final menu.” — Darren Teoh, Dewakan.

“Am honoured to be given an opportunity to cook with  Darren and Raymond not only because they are my esteem colleagues in the industry but also my friends and culinary idols.” — Zoe Rai, Zoe Bangsar.

“I know Darren Teoh more than 10 years and prior to this we have owned our own restaurants. We have been working together for many outdoor events. This will be the first ever collab since we own our restaurants. Zoe, Darren Teoh and I just wanted to explore the different range of flavours which we don’t serve on our menu. Central Asia and Thai inspirations will be seen throughout our BBQ menu. Come and enjoy the fun Sunday BBQ session. Our kind of off menu cooking.” — Raymond Tham, Skillet & Beta KL.


Nadodi x Junglebird Booze and Bites | Kita Food Festival | Food For Thought

Nadodi & Junglebird

Date: Thursday, 9th December 2021
Time: 7.30 pm
Price: RM498 per person
Venue: Junglebird
Address: 61M, Jalan Medan Setia 1, Bukit Damansara, 50490 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Book Nadodi & Junglebird

What happens when you put one of Asia’s 50 Best Bars and Asia’s 50 Best Restaurants together? Expect a casual evening of elegant explosions and revelations on the palate as Nadodi pairs their progressive nomadic flavours, heady with spice and heat, with JungleBird’s complex, Caribbean-influenced concoctions. Both superstars will work together to put out a flight of four specially crafted cocktails,  alongside gourmet bites ranging from JungleBird’s addictive crab dumplings to a sumptuous Nadodi tasting platter.


Cocktail to Kitchen Crossovers at Junglebird KL

Date: 1st Session: Wednesday, 8th December 2021
Time: 5.00 pm
Date: 2nd Session: Sunday, 12th December 2021
Time: 2.00 pm
Price: RM380 per person
Duration: 90 minutes
Venue: Junglebird KL
Address: 61M, Jalan Medan Setia 1, Bukit Damansara, 50490 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Book Cocktail Kitchen Crossovers

If you’ve tried their cocktails, you’ll already know why Junglebird KL is one of only three Malaysian bars on Asia’s 50 Best Bars list. Delve deeper into the magic and see what truly sets them apart in this masterclass. Junglebird’s founders Loli, Josh and Divyesh take us on a 360 journey. Witness how they conceptualise their award-winning cocktails and how by-products from those cocktails find new life in the kitchen. You’ll taste the results too, and we promise you’ll keep going back for more.

“As a general approach, our current beverage menu not only utilises by-products from kitchen prep in the form of edible, functional garnishes but vice versa. Maintaining a low wastage menu with crossover between kitchen and bar is a challenge, but one we have taken on positively with an ever growing responsibility to do our part to encourage sustainability. We’ll be showcasing select cocktails from our current menu along with some new dishes from our test kitchen that reflect this philosophy.” — Lolita Goh, Junglebird KL.


French Cooking with Takashi Kimura

Date: Thursday, 9th December 2021
Time: 11.00 am
Price: RM380 per person
Duration: 90 minutes
Venue: Cilantro
Address: 368B, Jln Tun Razak, Taman U Thant, 55000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur

A legend in the Kuala Lumpur culinary scene, Chef Takashi Kimura needs no introduction. In this intimate masterclass of only ten, Takashi will demonstrate three exquisite French dishes, sharing insider tips and skills gleaned from decades of experience. The masterclass will culminate with lunch in Cilantro’s beautiful dining room which will be exclusive to this event on the day.


A Guide To Natural Wines by Tan Meng How | Kita Food Festival | Food For Thought

A Guide to Natural Wines by Tan Meng How

Date: Friday, 10th December 2021
Time: 5.00 pm
Price: RM238 per person
Duration: 90 minutes
Venue: Tiffin at the Yard
Address: PT189-PT183-PT185 Jalan Strachan, Off, Jln Ipoh, Sentul, 51100 Kuala Lumpur, Federal Territory of Kuala Lumpur
Book A Guide To Natural Wines by Tan Meng How

Owner of Puro, a natural wine bar at REX KL, Meng How’s passion for natural wines runs deep – in fact, the date for this event was chosen based on the best days and times to drink wine on the biodynamic calendar. In this masterclass, he will guide participants through a tasting of six different wines, explaining the differences between classic and natural wines, the harvesting and production processes, aroma, tasting notes and why they might be better for the Earth and your body (if not your palate).


Lemon Tart, Rediscovered with Tan Wei Loon

Date: Saturday, 11th December 2021
Time: 10.00 am
Price: RM317 per person
Duration: 90 minutes
Venue: Academy of Pastry Arts Malaysia
Address: 16, Jalan 51a/223, Seksyen 51a, 46100 Petaling Jaya, Selangor
Book Lemon Tart, Rediscovered with Tan Wei Loon

Winning World Pastry Champion 2019 at the Coupe Du Monde De La Pâtisserie may be just one of Tan Wei Loon’s wins, but it’s definitely the most recognised. In this hands-on masterclass, this highly skilled, world-renowned chef will take only 12 participants through the process of making the ultimate Tarte au Citron, with a twist.


Hidden Wine Gems of France with Wong Yin How

Date: Saturday, 11th December 2021
Time: 12.00 pm
Price: RM380 per person
Duration: 90 -120 minutes
Venue: Stoked
Address: 120, Jalan Kasah, Medan Damansara, 50490 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Book Hidden Wine Gems of France with Wong Yin How

Wine connoisseur, gourmand and boutique restaurateur, Wong Yin How will host an intimate afternoon session at his restaurant Stoked. With Stoked’s cellar and menu at his fingertips, Yin How will share tips and tricks on the best pairings, featuring up to six wines, with various delicious bites. What to pair with a gewurztraminer, malbec or burgundy? Let the expert show you.


Growing Your Own Vegetables at Home with Eats Shoots & Roots

Date: Saturday, 11th December 2021
Time: 10.30 am
Price: RM253 per person
Duration: 120 minutes
Venue: Eats Shoots & Roots
Address: 18, Jalan Bruas, Bukit Damansara, 50490 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Book Growing Your Own Vegetables at Home with Eats Shoots & Roots

Remember at the height of the pandemic when there was a produce shortage and you found yourself wishing you grew your own? Never get caught in that position again! Whether you’re growing a single plant, starting a herb garden or have an entire backyard farm in mind, get your hands dirty with Eats Shoots & Roots as they show you how to make your own potting mix, select the best edibles for your space and keep them happy and thriving.


Explore Orang Asli Cooking with Native Discovery

Date: Sunday, 12th December 2021
Time: 11.00 am
Price: RM317 per person
Duration: 120 minutes
Venue: Temu House
Address: TBD
Book Explore Orang Asli Cooking with Native Discovery

Explore Malaysian cuisine through the rich culture and culinary skills of the Orang Asli with Native Discovery. Listen to the stories of the Orang Asli firsthand and learn how to cook like our indigenous communities with ingredients you can find in your own kitchen.


Zero Proof Cocktails with Shawn Chong & Zeehan Zahari

Date: Sunday, 12th December 2021
Time: 2.30 pm
Price: RM190 per person
Duration: 90 minutes
Venue: Mizukami Garden (Curious Gardener)
Address: G-01, Level Ground, The Sphere Bangsar South City, 59200 Kuala Lumpur

First things first, don’t call it a “mocktail”! With names like Kebaya, Berry Dust, Bakkwa Rock and Up In Smoke, zero-proof cocktails are alcohol-free concoctions that achieve the flavour and complexity of a cocktail without the buzz. Join Shawn Chong and Zeehan Zahari as they balance the sweet and sour or sweet and bitter, and add complexity with spices, herbs, or other savoury notes.

“We’re trying to bring an introduction to this upcoming trend that would benefit both professionals and consumers. Also bringing a different perspective, one of a bartender and that of a restaurateur.” — Shawn Chong

“Where I come from is a dry restauranteur’s perspective of what drinks can be, and whilst Shawn is sharing his perspective from a bartender’s point of view, where we meet is flavour. Zero Proof Cocktails remain open to interpretation because its not bound by 50-100 classic cocktails based on historical accounts, so if you ask me what to expect, I’d say probably a flavourful account of what could be.” — Zeehan Zahari


Amma’s Sri Lankan Feast with Aliyaa

Date: Sunday, 12th December 2021
Time: 3.00 pm
RM329 per person
Duration: 120 minutes
Venue: Aliyaa restaurant
Address: ​​No 48 G&M, Jalan Medan Setia 2, Bukit Damansara, 50490 Kuala Lumpur
Book Amma’s Sri Lankan Feast

Discover the intricate flavours of authentic Sri Lankan cuisine with Aliyaa’s Chef Siva. A cultural melting pot of flavours that are refined and elegant yet intensely colourful, learn to whip up the perfect accompaniments to fluffy, warm rice: cashew nut and crab curries, cutlets and traditional coconut sambol.

“We are thrilled to be a part of this exciting food festival and offer guests a taste of truly authentic Sri Lankan cuisine. Amma’s Feast, featuring our signature Amma Style Crab Curry, is a nod to our Sri Lankan mothers and their incredible recipes that have been passed down through generations for us to enjoy today.” — Sivaraja, Aaliyaa


Entier | Kita Food Festival | Food For Thought

Entier Kita の Butter Box

Pre-order from 1st December 2021
Price: RM195 nett

A commissioned set of graphic design on this series of 4 butter jars, celebrating the heterogeneous identities of Entier – Chef Masashi Horiuchi of Japanese descent with a hard-trained pedigree in French culinary, he expresses his craft in the melting pot of Asia, Malaysia. Each jar of butter is labelled with an abstract illustration of geometric shapes and colours, inspired by the ingredients, nature, and cultural elements of the French, Japanese, and Nonya Peranakan.

Each set includes the following: –
2 jars of signature Entier Kombu Butter
2 jars of Kita limited edition Nonya Butter
2 x freshly baked corn bread

All butter best consumed within one month from production date. Keep refrigerated at all times.

‘Let butter tell a smooth and delicious tale of embracing diversity.’ — Masashi Horiuchi.

| PHOTOGRAPHY: KITA FOOD FESTIVAL | WEBSITE: KITA FOOD FESTIVAL |

Nicholas Ng

Nicholas Ng is a restaurant critic and drinks writer and is the editor of independent publication Food For Thought. He has been a freelance journalist for the 15 years and has previously worked as a lawyer and in digital marketing. He currently is the Principal Consultant of A Thought Full Consultancy, a food and beverage marketing consultancy.

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